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This recipe was uploaded by kitchenthymes
While the squash is draining, crisp up the bacon to desired crispiness.
Preheat the oven to 375 degrees. Heat 1 tablespoon of butter in a large ovenproof (cast iron) skillet over medium-high heat and toss in the chopped shallots and cook until they are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Remove from the heat and let cool, 5 minutes.
Spread the squash evenly in the skillet. Make 4 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation.
Bake in the oven for 10-12 minutes until eggs are set as desired, and top with bacon bits.